Well, not so good, lol. Let me start by explaining that after final mix and divide the tops blew off the containers in about 3 hours. This left a thick skin by the time I noticed. This probably killed the dough, but I degassed it and put it back in and it blew back up a second time, but I'm still not saying it wasn't on its last legs due to the airflow issue. If I'd gotten these results without top blowing off I may have said the poolish can't live 3 days, but this thread already shows it can, so that's that.
Since my final weight of poolish was 250gs instead of 300 I added all remaining ingredients at x.83 to keep it accurate. After 3 days the poolish had risen, then sunk to a goop that I let rest in the remaining warm water for a few minutes to help it break up. All seemed ok once it mixed, standard feeling dough.
It came out to a dusted board today, dusted and saran covered to come to room temp. As soon as I started to stretch it I knew it was dead, no bubbles, play dough unresponsive consistency, it reminded me of the old days! (or my more recent fails in the "OO" experiments)
It cooked as poorly as you'd expect from dough appearance, staid white when toppings were done, bad rise, cardboard texture and a rim that could be called more of a ''holder'' to eat the slice more than an actual edible part of the pizza. The sauce and toppings were great though, and the crust flavor was still ok, so I did eat a few slices.
Now to the point of my trying this preferment. As far as the flavor goes like I said it was fine, but not a bit different from doing a Lehmann straight up for one or two days. That said I'll assume the preference in the process must be a textural one. (?) If so clearly my experience today obviously can't allow any meaningful comment there, but it must be a pretty darn magical consistency with all that's involved. To close it was fun to try, and all that, but a good reminder to stick with what ya know!
Here's pics, and peace!